The Best Sweet Potato and Black Bean Burger!

A deliciously satisfying veggie burger.

Scale

2 medium sweet potatoes – COOKED

1/2 cup quinoa – COOKED (I find it very convenient to use the Whole Foods frozen ready cooked quinoa for this)

1, 15 oz can black bean

1/2 cup red onion, diced

1/3 cup chopped cilantro

2 cloves garlic, minced or grated

Juice and zest of a lime

1 teaspoon paprika

1/2 teaspoon red pepper flakes

2 teaspoon ground cumin

1 teaspoon ground chili powder

1 teaspoon Dijon mustard (optional)

1 cup cooking old fashioned cooking oats – use a blender to blitz, leave a little texture, you don’t want it like flour.

Red Cabbage Slaw

1/3 cup pumpkin seeds

4 Red cabbage, very finely sliced

1/3 cup fresh cilantro

1 clove garlic

Zest and juice of 2 limes

1 teaspoon date syrup

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Preheat the oven to 400F and line a baking sheet with parchment paper.

In a large bowl combine together the cooked sweet potato flesh (no skin), quinoa, black beans, onion, cilantro, garlic, paprika, red pepper flakes, cumin, mustard if using, lime zest and juice, and chili powder.
Mash well together with a potato masher, then sprinkle over the blitzed oats. Stir to combine until the mixture holds together when you shape into a patty.
The mixture makes approximately 8 patties. Use your hands to smooth and flatten out any rough edges. Place them on a baking sheet lined with parchment paper, leaving a few inches of space around each patty.
Bake for 15 minutes, carefully flip and then bake for a further 15 minutes.
While the burgers are cooking, prepare the slaw. Toast the pumpkin seeds in a small skillet, stirring often until the seeds are just turning color on the edges. In a bowl combine the cabbage, lime juice, cilantro, garlic, date syrup, and pumpkin seeds. Toss well, then set aside and allow to marinate.

Find it online: https://marycallan.com/the-best-sweet-potato-and-black-bean-burger/